Oct 9, 2008

One of the best benefits of living in New York City is you get to taste food from around the world. Indian food is one of my favorites. Aloo Gobi is a low point vegetarian stew typically served with basmati rice and roti. This can be a main dish or a side dish, as a side dish it would feed 6. It even got two thumbs up from hubbie who is not as experimental.

In a pot of salted water, boil potatoes for 4 minutes. Add the cauliflower and cook an additional 5 minutes. Drain. Meanwhile in a large frying pan, heat butter on low flame and cook onions until translucent. Add potatoes, cauliflower and remaining spices and sauté for about 4 minutes. Add 1/2 cup of water and mix a few more minutes.

I cannot almost distinguish the cauliflower from the potato. I must be hungry then hehe... Thanks for sharing the recipe. I'll email this to my dad (who is a chef) and I'll ask him to cook this for us as soon as he comes back. ;) Yum!

Oooh oooh ooooh! Very excited to try this, as my 3 years in NYC made me Indian obsessed as well! May I request more vegetarian Indian recipes, if you ever get around to it? :) True to my Tweet word, I'm *loving* combing through your archives, such a great site!xoxo,Lulu

When combining ingredients, Weight Watchers considers the total nutritional information. One person probably wouldn't binge on raw cauliflower, but it'd be much easier to overeat a tasty dish like this! Hope this helps.

Aloo gobi is one of my favorite at Indian restaurants, but it's been over a year now since I've had it! The restaurant version does use a lot of butter/oil. I finally made this version tonight and loved it! I added 12 oz. (uncooked weight) firm tofu (and garlic) and had it as a main dish for 7 PP per serving. Such a nice, filling dish. Thanks for another great one!